Wholesome Carrot Cake Medley
Experience a nourishing twist on classic carrot cake using spelt, oat, and buckwheat flours. This moist and flavorful cake is enriched with carrots, spices, and a hint of sweetness, offering a delightful texture that’s perfect for any occasion. Perfectly paired with a light cream cheese frosting, it's a guilt-free indulgence that keeps the roots of tradition alive while embracing modern health trends.
ingredients
- 1 cup spelt flour
- 1 cup oat flour
- 1 cup buckwheat flour
- 2 cups grated carrots
- 1 cup brown sugar or coconut sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup chopped walnuts (optional)
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 2.
In a large bowl, mix the spelt, oat, and buckwheat flours with baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3.
In another bowl, whisk together the brown sugar, oil, eggs, and vanilla extract until smooth.
- 4.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
- 5.
Fold in the grated carrots and walnuts if using.
- 6.
Pour the batter into the prepared baking dish, spreading it evenly.
- 7.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 8.
Let the cake cool before serving. Optionally, frost with a simple cream cheese frosting for an extra touch.
Releated Recipes
